Grilled Tuscan Chicken with Rosemary & Lemon Recipe
Submitted By:from Evanston.
Grilled Tuscan Chicken with Rosemary & Lemon Notes
I don't like to fuss in the summer, and my favorite mode of cooking is grilling. I found this recipe online from Martha Stewart.
- 2 tablespoons chopped fresh rosemary, or 1 tablespoon dried rosemary
- 1/4 cup olive oil
- 2 cloves garlic
- salt and pepper, to taste
- 1 (3 1/2 - 4 pound) chicken, cut into 8-10 serving portions
- 1/4 cup fresh lemon juice (1-2 whole lemons)
Serves / Yields
Heat grill to medium.
In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover and let marinate at least 15 minutes at room temperature--or overnight in the refrigerator, turning occasionally.
Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently, with lemon juice, and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.